Coconut Chickpea and Spinach Curry

Ingredients

• 2 can canned chickpeas, drained
• 400 ml full-fat coconut milk
• 398 ml crushed tomatoes
• 4 cup baby spinach
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 2 tbsp ghee
• 1 tbsp lemon juice
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

   Warm 2 tbsp ghee in a large pot over medium heat until it shimmers without smoking.

2. 2

   Add 1 finely diced yellow onion and a pinch of salt; sauté 6-7 minutes until deeply golden and softened.

3. 3

   Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook 1 minute until fragrant.

4. 4

   Add 2 tbsp tomato paste, 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp turmeric and 1/2 tsp chili flakes; toast 90 seconds, stirring, until the paste darkens.

5. 5

   Pour in 1 can (398 ml) crushed tomatoes and simmer 5 minutes until thickened and jammy.

6. 6

   Add 2 cans (540 ml each) chickpeas, drained, and 1 can (400 ml) full-fat coconut milk; stir to combine.

7. 7

   Reduce to low and simmer uncovered 15 minutes until the sauce coats the back of a spoon.

8. 8

   Fold in 4 cups (120 g) baby spinach in batches, stirring until just wilted, about 2 minutes.

9. 9

   Finish with the juice of 1/2 lemon and 1/4 cup chopped cilantro. Taste and adjust salt.

10. 10

    Serve hot over basmati rice or with warm naan.